So simple...sooo good! Zucchini Noodles.

For the last month or so we have been enjoying a lot of zucchini noodles! It is fun to experiment with different toppings and dressings as well!

# of zucchinis vary. When it is just me and the 2 kids I use 5 decent sized zucchini. Add the husband and I will make 8-12 zucchini.

Wash and peel the skin. Use the potato peeler and make long thin strands rotating the zucchini as you peel the ribbons of zucchini. Saute the noodles in either olive oil or coconut oil (personal preference) with a pinch of sea salt and black pepper.


I prefer my tomato sauce served with them but have also tried making them like broccoli and cavatelli. I sprinkle a soy Parmesan and toss with the broccoli.

My husband like to toss them with corn noodles with just a little bit of oil!

Taste Better than it sounds....Potato & Swiss Chard Curry

Taste Better than it sounds....Potato & Swiss Chard Curry

4 medium red skinned potatoes, unpeeled cut into 1 inch pieces
1 tablespoon olive oil
2 tablespoons sugar or a natural sweetner like agave would be preferred
2 teaspoon cumin
1/2 tsp salt
1/2 tsp cayenne pepper
3 cups Swiss Chard chopped
1 can (28oz) petite cut diced tomatoes undrained

1. Place potatoes in large saucepan; cover with water. Bring to a boil. Boil 4-6 minutes or until crisp tender.. Drain.
2.Heat oil in large skillet over medium high heat until hot. Add potatoes, suguar or agave, cumin, salt, and cayenne pepper. Cook 2-3 minutes.
3. Stir in tomatoes and Swiss Chard. Reduce heat to low; cover and simmer about 5 minutes